THE BEST Easy (better than the box) Brownies

I can't deny my love for a great boxed mix of brownies, but nothing beats a homemade version that is just as quick and simple to make. These brownies are fudgy, and perfectly chocolatey and chewy with that classic, shiny, crackly top. 

Ultra rich and chocolatey center, tissue paper-like tops and slightly crisp edges, with a wonderful fudgy chew in each bite.

They are super simple and come together in just one bowl, so you have the ease of a box mix... but the pure decadence of a homemade brownie, from scratch, with all the bragging rights.

To customize your brownies, you can use plain chocolate chips or nuts for a classic taste, or get creative and add any kind of mix-ins you can think of, like chopped up candy bars, caramel, toasted coconut, peanut butter, M&Ms, cheesecake swirls, cookie crumbles, etc. Let me know if you come up with an incredible mix-in combination that is a "must try", I would love to hear your sweet combinations!

Easy Brownies

Yield: 16 brownies (For a smaller batch, cut recipe in half and bake in an 8x4 inch loaf pan. For a larger batch, double recipe and bake in a 9x13 inch pan)

  • 1/2 cup (1 stick/4oz.) butter, melted (browned for maximum flavor)
  • 2 tablespoons vegetable oil
  • 1 1/2 cup (300g) granulated white sugar
  • 1/2c + 2 tablespoons (50g) unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • 2 large eggs
  • 1/2 cup (60g) all-purpose flour, weighed or spooned and leveled
  • 3/4-1 cup mix-ins (chocolate chips, chopped nuts, M&Ms, chopped candy bar, etc.)


Preheat the oven to 350 degrees F. Line an 8-inch square pan with foil or parchment paper and spray with non-stick spray.

Stir together melted butter, oil, sugar, cocoa, and salt in a medium mixing bowl. Add the vanilla and eggs, one at a time, stirring vigorously after each addition, about 1-2 minutes, until batter becomes thick, smooth and shiny. Stir in flour until just incorporated. Fold in mix-ins, if desired. Pour batter into prepared pan.

Bake for about 35-45 minutes. An inserted toothpick will come out with moist crumbs sticking to it. Do not over bake. Cool brownies completely in the pan on a cooling rack before cutting. Once completely cool, slice and serve. Chill  brownies in the fridge for a chewier texture.